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close up of finished chicken tortilla soup

Easy Chicken Tortilla Soup

This Easy Chicken Tortilla Soup is a delicious, budget friendly recipe that comes together quickly and will please the whole family. Tender chicken, black beans, kidney beans, corn, carrots, onions, celery, tomatoes, warm Mexican spices, and irresistible crispy tortilla strips make a flavorful and hearty soup.
Course Soup
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 Cups
Calories 223kcal
Author Diana Reis


  • 7 quart pot or Dutch oven


  • 1 lb Chicken Breast Tenders
  • 3 Stalks Celery
  • 2 Medium Carrots
  • 1 Yellow Onion
  • 3 Cloves Garlic
  • 1 15 oz Can Black Beans
  • 1 15 oz Can Kidney Beans
  • 1 15 oz Can Corn
  • 1 15 oz Can Stewed Tomatoes
  • 1 Quart Chicken Stock
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Dry Parsley
  • 1 Teaspoon Smoked Paprika
  • ½ Teaspoon Cumin
  • ½ Teaspoon Chili Powder
  • 1 Tablespoon Salt
  • 1 Teaspoon Black Pepper
  • Cilantro for Topping


  • Dice Carrots, Celery, Onion and garlic into small pieces.
  • Heat two tablespoons of olive in a 7 quart pot or dutch oven. Then, add diced vegetables to the pot and season lightly with salt and pepper. Let cook until the onions are translucent.
  • Next, chop chicken breast tenders into half inch pieces and add to the vegetables. Season with cumin, paprika, parsley, and chili powder and allow chicken to brown, stirring occasionally to ensure even cooking . (If you like things a bit spicy, add ½ teaspoon of cayenne pepper.)
  • Drain and rinse black beans and kidney beans. Drain canned corn. Add beans, corn, and stewed tomatoes with juice to the pot of soup.
  • Finally, add one quart of chicken broth and bring to a simmer.
  • Place the lid on and let cook for around 30 minutes.
  • While the Chicken Tortilla Soup is cooking, brush flour tortillas with olive oil on both sides.
  • Cut tortillas into thin strips and place on a sheet pan. Place under a low broiler for 2 minutes. Toss and let cook for 1-2 minute more.


  • Keep extra soup in an airtight container in the refrigerator for 5-7 days. Reheat by bringing to a simmer (at least 165°) for around 30 seconds.
  • Store in freezer safe containers or food storage bags for up to 6 months. Defrost in the refrigerator overnight, then heat on the stove to serve.
  • Simmer the soup! Do not boil your ingredients. Simmering means cooking liquids at a low heat, just hot enough to get small bubbles at the top of the pot. Simmering will give you tender chicken and soft vegetables that hold their shape. Boiling cooks the chicken chunks too quickly and will make them rubbery. 
  • Rinse canned beans to keep the soup broth clear. The liquid in the canned beans is starchy and not a very nice color. If you don’t rinse the beans, the tortilla soup broth will turn a muddy color and the soup will thick too much from the starch in the beans.
  • Serve topped with crispy tortilla strips alone for a complete meal. 
  • Plain tortilla chips are a great topper if you don’t want to make homemade tortilla strips.
  • To keep things interesting, top this hearty soup with sour cream or guacamole. Sour cream is a favorite in my house. It makes the broth a little bit creamy and extra delicious.
  • On the side, I often serve plain cheese quesadillas with Monterey jack or a Mexican cheese blend.


Calories: 223kcal | Carbohydrates: 40g | Protein: 11g | Fat: 1g | Cholesterol: 19mg | Sodium: 449mg | Potassium: 442mg | Fiber: 4g | Sugar: 26g | Vitamin A: 1395IU | Vitamin C: 5.1mg | Calcium: 40mg | Iron: 1.6mg